Thursday, November 19, 2015

Apple Pie


You can't go wrong with good ol' apple pie.
My recipe is adapted from this cookbook.


You'll need:

5 apples
1 cup sugar
2 Tbsp flour.  
1/2 tsp cinnamon
1/8 tsp salt
2 tsp lemon juice
1 Tbsp butter
1/4 cup apple water
1/2 Tbsp sugar and 1/8 tsp cinnamon mixed
pie crust dough for 2 crusts


They say that tart apples are the best for apple pie.  I've made it with all kinds and they all work.  The taste will be a little different depending on the apple you are using.  Make sure your apples are firm and plump.  I'm using Granny Smith and Honey Crisp here.  
Put a pot of water on the stove and bring to a boil.  As the water heats up, peel, core and slice your apples in 1/4" pieces.  Place the apple slices in the water.  (This partial cooking will help your apples fully cook in the pie and not be crunchy) You want to boil them until just tender.  They will float to the top, to push down and stir with a spoon. 


Meanwhile, roll out pie dough to make 2 crusts.  Place one in the bottom of a pie dish.  In a bowl, mix the flour, cinnamon and sugar.  Cut your butter into little cubes and keep refrigerated until needed.  Put half of the sugar mixture in the bottom of the pie crust. With a slotted spoon, scoop out apples and put in pie dish on top of sugar mixture. ( Don't dump out your water!! You need 1/4 cup)



Sprinkle lemon juice over apples, the other 1/2 of sugar mixture, 1/4 of the water you cooked the apples in and dot with your little cubes of butter.


 Cover with your other pie crust dough.  Seal the sides.  I like to put on a wash of milk or egg, just to help the crust brown up.  Then sprinkle the top with your Tablespoon of cinnamon/sugar mixture and make a few holes in the top with a knife.



Bake at 400˚ for 20-25 minutes, until crust is browned.  Let cool before slicing. 
So good...
you can see come of that apple filling goodness bubbling up on the edges.
Can't wait for a slice!


Apple Pie
5 apples
1 cup sugar
2 Tbsp flour.  
1/2 tsp cinnamon
1/8 tsp salt
2 tsp lemon juice
1 Tbsp butter
1/4 cup apple water
1/2 Tbsp sugar and 1/8 tsp cinnamon mixed
pie crust dough for 2 crusts

Put a pot of water on the stove and bring to a boil.  As the water heats up, peel, core and slice your apples in 1/4" pieces.  Place the apple slices in the water.  (This partial cooking will help your apples fully cook in the pie and not be still crunchy) You want to boil them until just tender.  They will float to the top, to push down and stir with a spoon.  Meanwhile, roll out pie dough to make 2 crusts.  Place one in the bottom of a pie dish.  In a bowl, mix the flour, cinnamon and sugar.  Cut your butter into little cubes and keep refrigerated until needed.  Put half of the sugar mixture in the bottom of the pie crust. With a slotted spoon, scoop out apples and put in pie dish on top of sugar mixture. ( Don't dump out your water!! You need 1/4 cup) Sprinkle lemon juice over apples, the other 1/2 of sugar mixture, 1/4 of the water you cooked the apples in and dot with your little cubes of butter.  Cover with your other pie crust dough.  Seal the sides.  I like to put on a wash of milk or egg, just to help the crust brown up.  Then sprinkle the top with your tablespoon of cinnamon/sugar mixture and make a few holes in the top with a knife. Bake at 400˚ for 20-25 minutes, until crust is browned.  Let cool before slicing. 

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